Mini Mushroom-&-Sausage Quiches

These crustless mini quiches are like portable omelets. Turkey sausage and sauteed mushrooms keep them light and savory. Small and satisfying, they're also a good finger food for your next cocktail party.

READER'S COMMENT:

"These mini quiches were great!!! My neice Tracy made them for Thanksgiving and we all loved them. I brought some leftovers home and just ate them for breakfast. They are a perfect party snack or appetizer and healthy as well.
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I made these quiches from the recipe in Eating Well, April/May 2005. I found them to be nutritious and tasty (unusual, in my opinion, for something that's good for you). They can be frozen and then popped in the micro for a breakfast on the go. BTW, the Apricot-Walnut Cereal Bars ihn the same issue were really good. I've passed both recipes on to friends. Thank you.

I put them int he freezer and when I took them out and put them in the refrigerator to thaw they became very wet and therefore less enjoyable to eat. I would recommend making them no more than a day ahead of time and keep them in the refrigerator.

The one thing this recipe doesn't specify that would have helped is that this makes 12 mini-quiches. I think they lost sight of the fact that not all muffin tins hold the same number; mine is for 6, so I baked in two batches. I substituted the sausage for a soy-meat replacement, but other than that I made the recipe as stated. I thought these were very satisfying as a breakfast option. I froze most of them and look forward to an easy grab-and-go meal; I may even stuff these into pita pockets to make them even more portable. I also plan to try different veggie and cheese combinations to make my own variations.